11 September 2008

i think i've mentioned this before...

Yes, I definitely have. But somehow, I feel the topic is worth revisiting. Eating lavender is weird. I know, I came to this conclusion almost a year ago. The thing is, I love lavender. And I really want to love eating it as much as I love smelling it. So I tried out this scone recipe. I have to say, they were damn good. Although I think I could have used even a little bit less lavender. Jared said he felt like he was eating soap, and I think I agree. Not that the scones tasted like soap, no no, they tasted delicious. But, you know, the nose and the mouth are connected and if you think you're smelling soap, but what you're eating doesn't actually taste anything like soap, well, it gets confusing. In any case, the scones were good. And I think, if you're of the non-lavender eating persuasion, they would be just as good sans lavender. So give them a shot, because fall is just about here, and it's the perfect time for these- there are still local berries, and it's not too hot to bake.

The recipe is adapted from this one, over at the Post Punk Kitchen, a blog I only discovered in the last year after I fell in love with Veganomicon (same author). And as a note, I don't live in Portland, so there were no marionberries to be had (can someone please tell me what it is with that city and their marionberries?), I used blueberries.

Preheat the oven to 375 and lightly grease a baking sheet or line it with parchment paper. Combine the milk and vinegar in a small bowl and set aside to curdle. Mix together the flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening and use your fingers to combine it with the dry mix. You can use a food processor here, but that just makes more dishes to wash! The dough should be a little bit chunky here. Mix in the lavender.

If the oven is not yet preheated by this point, wait. Otherwise, your dough will sit and get a little too loose. Create a well in the center of the dough and pour in the milk mixture, oil, and vanilla. Mix together gently, then add the berries. Do not overmix! It's okay if there are a couple of dry spots. Gently scoop the batter with a 1/4 cup measuring cup onto the baking sheet. Sprinkle the tops with a little sugar, then bake for about 20-25 minutes. Tops should be firm to the touch, and lightly browned. Serve warm, and enjoy!